Keto-Friendly Ghanaian Chicken Suya with Cauliflower Rice & Plantain Chips

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb chicken breast, cut into bite
• sized pieces 2 cups cauliflower rice 2 large plantains 2 tbsp peanut oil Salt and pepper to taste For the Suya Spice Mix: + 2 tsp ground ginger + 1 tsp ground garlic + 1 tbsp paprika + 1 tsp cayenne pepper + 1/4 cup ground peanuts + 2 tbsp dried thyme + 1 tbsp ground black pepper + 1 tsp salt

Instructions

1. In a large bowl, combine all the ingredients for the Suya Spice Mix and mix well. Set aside.
2. Toss the chicken pieces in a generous amount of the Suya Spice Mix to coat evenly, then set aside.
3. Heat 1 tbsp of peanut oil in a skillet over medium heat. Once hot, add the coated chicken pieces and cook for about 6 7 minutes or until cooked through. Remove from pan and set aside.
4. In another pan, heat the remaining 1 tbsp of peanut oil and saute the cauliflower rice for about 5 6 minutes or until tender. Season with salt and pepper to taste, then set aside.
5. Preheat the oven to 400°F (200°C). Slice the plantains into thin chips and lay them out on a lined baking sheet. Bake for 15 20 minutes or until golden and crispy. Remove from oven and season with salt.
6. To plate, divide the cauliflower rice among six plates, top with the cooked chicken pieces, and serve alongside the plantain chips. Enjoy!

Chef’s Insight

The key to this dish is balancing the flavors and textures: the succulent and spicy Suya chicken, creamy cauliflower rice, and crispy plantain chips come together in perfect harmony.

Notes

This recipe is low-carb and Keto-friendly, making it an excellent choice for those following a high-fat, low-carb diet.